Sunday, June 5, 2011

Slow Cooked Pulled Pork & Slaw

As promised on last weeks Menu Plan Monday, here is the recipe for Slow Cooked Pulled Pork Sandwiches and Sweet N Tangy Cole Slaw. 


We had this for dinner on Memorial Day rather than our traditional BBQ since here in the Pac NW it was not BBQ'ing weather that day.


Slow Cooked Pulled Pork


Ingredients
  • 3 pounds boneless pork shoulder roast (This is the cheaper cut of pork but in this recipe it works well)
  • 1/2 cup ketchup
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup cider vinegar

If you don't want to make your own sauce you can substitute all of the above with 2 bottles of your favorite barbecue sauce.  I have made this several times making my own sauce as well as using store bought barbecue sauce.  Both ways turn out tasty.
 
Directions
 

1. Place pork in crock pot or large stock pot on stove.

2. Mix ketchup, brown sugar and vinegar until blended. Pour into pot with pork.  Mix around so all parts of the pork are coated.

2. Cook 8 hours on low or 3-4 hours on med-high.  

3. When done, the pork should just fall off the bone. 

4.  Remove bone, shred pork with large fork and mix around in sauce.

4. Serve on hamburger buns or hoagie rolls. 

 
Sweet N Tangy Cole Slaw

Ingredients

  • 1/2 head of green cabbage, shredded
  • 1/2 head of red cabbage, shredded
  • 4 carrots, grated
  • 1 1/4 cup mayonnaise
  • 1/2 cup yellow mustard
  • 1/4 cup brown sugar
  • 1/4 cup cider vinegar
  • Salt and Pepper to taste
Directions

1.  In large bowl combine all your shredded vegetables.

2.  Mix your mayo, mustard, brown sugar, vinegar, salt and pepper in a separate bowl until smooth/creamy.

3.  Pour your "dressing" onto the vegetables.

4.  Chill for 1-2 hours letting the dressing soak into the vegetables.  Serve cold.

Most of the work in the cole slaw recipe is the prep which you can easily "cheat" and buy the 16 oz bags of cabbage (red/green) and carrots in your produce refrigerated section.  This will cut your time down DRASTICALLY. (I have made it both ways turns out the same)


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1 comment:

  1. That's a fantastic recipe, and I can not wait to try it out!

    ReplyDelete

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